Raspberry Panna Cotta

Name: Raspberry Panna Cotta
Ingredients: 1 (1-oz.) envelope unflavored gelatin; 2 cups cold milk; 2 pt. fresh raspberries; 3 tablespoons sugar; 2 tablespoons fresh lemon juice; 1 teaspoon ground cardamom (optional); 1/3 cup sugar; 1 tablespoon vanilla extract; 1/4 teaspoon table salt; 1 1/2 cups heavy cream; Garnishes: fresh rosemary sprigs, fresh raspberries

11 ingredients

3 steps

Ingredients

1 (1-oz.) envelope unflavored gelatin
2 cups cold milk
2 pt. fresh raspberries
3 tablespoons sugar
2 tablespoons fresh lemon juice
1 teaspoon ground cardamom (optional)
1/3 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon table salt
1 1/2 cups heavy cream
Garnishes: fresh rosemary sprigs, fresh raspberries

Directions

1

Sprinkle gelatin over milk in a saucepan; let stand 5 minutes.
2

Meanwhile, place 3 raspberries in each of 8 (6-oz.) parfait glasses or jars. Mash together 3 Tbsp. sugar, 2 Tbsp. lemon juice, remaining raspberries, and, if desired, cardamom in a medium bowl. Spoon 1 Tbsp. mashed raspberry mixture into each parfait glass. Reserve remaining berry mixture.
3

Stir 1/3 cup sugar, vanilla, and salt into milk mixture in saucepan, and cook over low heat, stirring constantly, 3 minutes or until sugar dissolves and milk begins to steam. Remove from heat; stir in cream. Pour milk mixture over raspberries in parfait glasses (about 1/2 cup per glass). Chill 2 hours or until firm. Top parfaits with reserved mashed raspberry mixture just before serving.